Ingredients
2
cups shiitake mushrooms
1
cup chopped yellow onion
2
1/2 cups leftover turkey (cut into cubes)
Directions
1.
Mandolin your carrots so they are really thin.
3.
In a sauce pan simmer the broth, carrots, potatoes and leftover turkey for about 10 minutes.
4.
Pre-heat your oven to 450 F.
5.
While the broth cooks, heat the oil.
6.
Sautee the onion and mushrooms for 5 minutes.
7.
Slowly add the 1/3 cup of flour to create a creamy roux.
8.
Slowly stir in the broth mix (with the carrots, peas and turkey).
9.
Put into a pyrex dish.
12.
Put the flour, baking soda and olive oil in there.
13.
When it starts to look like crumbs,stir in the water with a fork.
14.
This will make a ball of dough.
15.
Roll out the dough on a flowered surface so it covers the top of your baking dish.
16.
Put the dough over the turkey mixture.
17.
Make a few slits over the dough to let steam out.
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